No really, I am…..

Remy and Lee’s Peanut Butter and Jam Muffins

When I lived in Surry Hills a teeny tiny new cafe opened up just around the corner from my house. It’s called Remy and Lee’s. Remy and Lee are a lovely young couple from Perth. Remy is an old hand at cafe’s having worked at places like Bills. They opened this teeny cafe and serve delicious morsels like Black Star pastries and pies, Lee’s famous bircher muesli, and excellent coffee. I miss them a lot. It’s a friendly, neighbourhood joint where all sorts of people hang out, from hipsters to local mums and bubs.

A while back, Lee gave me her basic muffin recipe. I recently found it floating under my bed, and decided to whip up a batch to cheer up my other half who’s had a killer week at work.

This is a dairy heavy recipe, so if you’re not into dairy, don’t bother! You can also vary this recipe with whatever flavourings you want:

I made peanut butter and strawberry jam, you could do any kind of berry, or banana (of course when they are no longer $14.99 per kg!), ditch the sugar and add grated cheese and vegemite or simply keep an eye out on Remy and Lee’s twitter stream as Lee tweets the muffins she makes each day!

Lee’s Basic Muffin Recipe

2 – 4 eggs

1 cup natural yoghurt

1 cup buttermilk

1 cup full cream milk

450g Self Raising Flour

250g Raw sugar

125g melted butter

Makes 6 massive muffins or many more normal sized ones

Mix wet ingredients into dry

Add flavourings

Don’t overmix

Mix through peanut butter.

Place mix in tin, add dollop of jam, then add lid

Bake at around 180º for about 40 minutes or until golden and skewer comes out clean